Cinnamon Streusel Swirled Coffee Cake

Servings: 12 slices | Amount Per Serving: 1 slice

Calories: 542 | Total Fat: 26g
Saturated Fat: 15.7g | Cholesterol: 110.7mg
Carbohydrates: 71g | Sodium: 252mg
Sugar: 39g | Protein: 7g
Dietary Fiber: 1.4g

Prep Time: 30min
Cook Time: 45min
Total Time: 1hr 15min

Ingredients

Coffee Cake

1) 12 tablespoons (170 grams or 1 1/2 sticks) unsalted butter, at room temperature
2) 2 large eggs, at room temperature
3) 1 large egg yolk, at room temperature
4) 2.25 cups (282 grams) all-purpose flour
5) 2 teaspoons baking powder
6) 0.5 teaspoon baking soda
7) 0.5 teaspoon fine sea salt
8) 0.75 cup (150 grams) brown sugar
9) 0.5 cup (100 grams) granulated sugar
10) 1 tablespoon pure vanilla extract
11) 0.75 teaspoon almond extract
12) 1.25 cups (10 ounces) sour cream

Streusel

1) 0.5 cup (113 grams or 1 stick) unsalted butter, melted
2) 1 tablespoon molasses
3) 1 tablespoon ground cinnamon
4) 1 1/3 cups (167 grams) all-purpose flour
5) 0.25 teaspoon fine sea salt
6) 0.25 teaspoon grated nutmeg
7) 1/3 cup (66 grams) brown sugar
8) 0.25 cup (50 grams) granulated sugar
9) 2/3 cup (70 grams) walnuts, chopped, optional

Steps

1) Adjust oven rack to middle position and preheat oven to 350ºF /180ºC.
Line a 9-inch by 13-inch baking pan with parchment paper and lightly spray with nonstick cooking spray.
2) In a medium bowl, sift or whisk the flour, baking powder, baking soda and salt together.
3) In a large bowl, beat 12 tablespoons of room temperature butter, brown sugar and the granulated sugar with an electric mixer on high speed until light and fluffy, 2 to 3 minutes.
4) Beat in the eggs, one at a time, then add the egg yolk, vanilla and almond extract.
5) With the mixer on low speed, add one-third of the flour mixture to the batter.
When it’s mostly combined, add another third and mix until almost no flour remains.
6) Add the sour cream and mix just until smooth then finish by adding the remaining flour to the batter and beat until just combined.
Finish stirring with a spatula to be sure the batter is completely blended.
7) In a medium bowl, whisk the melted butter with the molasses, cinnamon, nutmeg and salt until well blended.
Add the brown sugar, granulated sugar, and flour.
Stir until a soft dough forms. Stir in nuts (optional).
8) Spread about half of the cake batter into the prepared baking pan.
It’s okay if the batter doesn’t spread all the way to each corner.
Scatter half of the streusel over the cake batter.
9) Spoon dollops of the remaining batter on top of the streusel, and then spread into an even layer.
It’s okay if some of the streusel from below gets mixed in to the top layer of batter. Finish with the remaining streusel on top.
It might look like too much, but don’t worry, the batter rises quite a bit, while some of the streusel will fall down into the cake.
10) Bake the coffee cake until it’s starting to pull away from the sides of the pan, is springy and a cake tester or toothpick can be inserted and comes out mostly clean, 40 to 50 minutes.
11) Cool in the baking pan for 10 minutes, and then transfer the cake to a wire rack and cool completely.

Notes

1) Room temperature butter and eggs: It’s important that the butter and eggs be room temperature for this cake recipe.
If the eggs are too cold, the chill from the eggs will make your batter lumpy since they will chill the butter and it will start to harden.
It’s best to leave butter out in advance at room temperature.
To quickly bring eggs to room temperature, place them into a bowl with lukewarm water for 5 to 10 minutes.
2) Substitute sour cream for greek yogurt.
3) While molasses gives the cake a really nice rich flavor, if you don’t have any you can leave it out.
4) When you combine vanilla extract with a little bit of almond extract in butter cakes, the flavor is much better.
Your cake will taste like it came from a fancy bakery.
You won’t really be able to tell almond extract is in there, but the cake will taste amazing.

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